Microbiology and Hygiene

The course is designed to provide students with:
1. A general picture of health determinants, of the etiological agents involved in the onset of infectious diseases (viruses, prokaryotic and eukaryotic microorganisms), of the natural history and epidemiology of diseases and their prevention.
2. Basic notions and terminology necessary for understanding the microorganism-host relationship, microbial virulence factors that mediate pathogenicity, preventive measures and microbial growth control tools.
3. Useful tools for assessing food safety throughout the production process.
4. Knowledge about the impact on health of lifestyles and, in particular, eating habits.
Students will be encouraged to use teaching material complementary to textbooks, in particular articles published in scientific journals, and will be stimulated to a guided reading that leads them to a correct interpretation of the data.

The student will know the general context of the pathogenetic mechanisms and routes of infections and will understand how microorganisms can contribute to the health (microbiota) or disease status of the host.
He will also know the basic characteristics of epidemiology and prevention of diseases, with particular attention to foodborne diseases of significant impact in Italy and in Europe.
Finally, he will acquire knowledge on the impact of lifestyles, and in particular on eating habits, on the health of the individual and the community.